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Thursday, March 5, 2015

Chocolate Hamantashen filled with Cookies & Creme Cookie Butter

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So Purim is this week and we've been reading lots of books about
Purim and of course talking by about the different holiday traditions that come
along with it. One of the favorite foods people associate with Purim are these
delicious triangle shaped cookies called Hamantashen. There are so many
versions out there.Traditionally it is
a butter cookie filled with a fruit jam or poppy seeds.However, a few weeks ago I was looking in our
pantry and saw this jar of cookies & creme cookie butter I picked up from
Trader Joe’s that I've had no use for and it hit me... It would be the perfect
filling for Hamantashen!I opted to use
a chocolate dough since I think it goes better with the filling and wow are they
amazing!You can thank me later. You
don't want to waste another minute, you need to get baking!

Dylan, Jake, and Emma had fun getting into the holiday spirit with
me. Baking is a regular occurrence in our house. Everyone has a job. They get out
the "helper chair" so that they can use the mixer and we rotate down
the line taking turns mixing, smelling the vanilla, cracking eggs, etc. They
loved being able to cut the dough into circles and help fill the Hamantashen
for this recipe. Of course I think their favorite part was licking their
individual spoons of cookie butter at the end ;)

These Hamantashen were a huge crowd pleaser in our house. Scott
even said they were the best he's ever tasted! (And believe me he is brutally
honest about things he doesn't like!)Make
these you won't regret it!

Chocolate Hamantashen filled
with Cookies & Creme Cookie Butter

Yields: 15-17 Hamantashen

Ingredients*:

1/2 cup (1 stick) salted
butter softened

3/4 cup sugar

1 egg

1.5 tsp pure vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1/2 tsp baking powder

1/2 tsp baking soda

1 jar Cookies & Creme
Cookie Butter (I got mine from Trader Joe’s, but I believe Ralph's is now
making it too)

Directions:

Preheat oven to 350 degrees.

In a medium bowl combine the
flour, cocoa, baking powder, and baking soda.Stir to combine and set aside.

In another large mixing bowl
using an electric mixer, beat the butter and add in the sugar. Cream together
then add in the egg and vanilla. Beat until they are fluffy.

Now slowly add in the flour
mixture in 3 parts until fully combined.The dough will be crumbly by the end. Set the dough in the fridge for 30
minutes to chill.

Line 2 baking sheets with
parchment paper.

Remove dough from fridge.
Form dough into a ball and then split into 2 circles.Using a rolling pin roll out the dough to
1/4" thickness. (I roll mine in between two pieces of wax paper for less
mess) Cut the dough into 2-3" circles using a cookie cutter or the top of
a large rimmed glass or bowl. Place circles on parchment paper.Repeat with remaining dough until you've used
it all. This recipe made about 17 Hamantashen.

Once all the circles are on
the trays scoop about a tablespoon of cookie butter into the middle of each
circle.

Now to form them into
triangles, you need to pinch the top together and then the 2 bottom corners
leaving a space at the middle for the filling to show through. Once they are
done place in the oven and bake for 14-16 minutes.

Remove from oven and let cool
on the tray for 3-5 minutes and then transfer to a cooling rack.